Classic Saltimbocca Recipes

CLASSIC SALTIMBOCCA

Steps:

• Rinse and pat dry meat, flatten, if necessary, with the palm of your hand. Halve large slices of ham and top cutelts with ham. Top with sage leaves and secure with toothpicks.
• Heat oil and 1 tablespoon of butter in a pan and cook cutlets for about 1-2 minutes per side on medium heat. Season with salt and pepper. Remove from the pan. Deglaze pan with Marsala wine and simmer briefly. Add remaining butter cut into small pieces and whisk well. Return cutlets to the sauce and heat through. Arrange on plates and drizzle with sauce. Serve.

SALTIMBOCCA

Steps:

• Sprinkle the flour on a large plate.
• Arrange the veal on a large cutting board, and place a piece of ham, slightly smaller than the veal, onto each slice.
• Place a sage leaf in the center, and secure it to the meats with a toothpick.
• Lightly coat each saltimbocca with flour, tapping to remove any excess.
• Heat 1 tablespoon of butter and all of the olive oil in a large Dutch oven over a medium heat.
• Fry the meat for about 40 seconds, until it begins to brown, then add the white wine.
• Simmer for about 1 minute over medium-low heat, shaking the pan, and making sure the sauce coats the surface of the meat.
• Remove the saltimbocca from the pan, leaving behind the juices, and place into a serving dish.
• Season with salt and pepper.
• Add the remaining butter to the pot and let the sauce thicken for a few seconds, until it forms a cream.
• Serve immediately garnished with capers (optional).

CLASSIC SALTIMBOCCA

Steps:

• Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
• Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
• Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

SALTIMBOCCA

Steps:

• Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.
• In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.

CLASSIC CHICKEN SALTIMBOCCA

Steps:

• Slice the tenderloin (the small flap of meat) from chicken breast halves; set aside. Cut each breast on the bias into 3 medallions. Place tenderloins and medallions between 2 layers of plastic wrap and pound to 1/16 inch thick. On each piece, layer a slice of Fontina, half a slice of prosciutto, and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.
• Melt 1 tablespoon butter in a skillet over high heat. Saute half the pieces, chicken side down, until golden, 2 to 3 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 tablespoon butter and remaining chicken. Remove and keep warm.
• Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining 1 tablespoon butter and cook, swirling pan, until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks, and serve immediately.

SALTIMBOCCA

Steps:

• Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in middle. Fold veal in half, securing with toothpicks in 2 places.
• In a medium nonstick pan, heat butter and olive oil until foamy. Add the veal packages and sage leaves, and sauté for about 1 minute on each side, turning once, until slightly brown. Season with salt as they cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.

PORK SALTIMBOCCA

Steps:

• Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
• Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
• Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
• Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
• Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
• Strain pork broth into a bowl.
• Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
• Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
• Spoon hot sauce over pork sections.

CHICKEN SALTIMBOCCA

Steps:

• Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
• Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

FIERI'D CHICKEN SALTIMBOCCA

Steps:

• Begin by turning the oven to 350 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
• If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
• Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
• Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.

VEAL SALTIMBOCCA

Steps:

• Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
• Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
• After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.